Description
This Grilled Chicken Salad is a fresh and flavorful meal featuring tender, herb-seasoned grilled chicken served atop a vibrant mix of romaine, cucumbers, avocado, tomatoes, Kalamata olives, and crumbled feta cheese, all drizzled with a tangy red wine vinegar and parsley dressing. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
Chicken and Marinade
- 2 (8-oz.) boneless, skinless chicken breasts
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 7 tbsp. extra-virgin olive oil, divided
Dressing
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped fresh parsley
- Salt and pepper, to taste
Salad
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 2 avocados, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup halved pitted Kalamata olives
- 4 oz. feta cheese, crumbled
Instructions
- Prepare the Grill and Chicken: Preheat your grill or grill pan over medium-high heat for about 5 minutes. In a medium bowl, season the chicken breasts evenly with dried oregano, ground coriander, kosher salt, and black pepper. Add 2 tablespoons of extra-virgin olive oil and toss the chicken to coat thoroughly.
- Grill the Chicken: Place the chicken breasts on the grill and cover if possible. Grill for about 8 minutes per side, turning halfway through, until the chicken is nicely charred on the outside and a meat thermometer inserted into the thickest part reads 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing thinly.
- Make the Dressing: While the chicken is grilling, whisk together the red wine vinegar, finely chopped fresh parsley, and remaining 5 tablespoons of olive oil in a small bowl. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: Divide the chopped romaine hearts, sliced cucumbers, avocado, halved tomatoes, Kalamata olives, and crumbled feta cheese evenly among serving bowls. Top each salad with the sliced grilled chicken.
- Dress and Serve: Drizzle the prepared dressing over the salads just before serving. Toss lightly if desired or serve as is for a composed salad.
Notes
- For extra flavor, marinate the chicken for 30 minutes before grilling.
- Use a grill pan if outdoor grilling is not available.
- Substitute feta with goat cheese for a creamier texture.
- Adjust vinegar quantity in the dressing according to your acidity preference.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days and used in other dishes.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled chicken salad, Mediterranean salad, healthy chicken salad, feta salad, grilled chicken recipe
